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Tiger’s milk Asian style

The basis for ceviche! Tiger’s milk is an acidic base for cold curing.We add the tiger’s milk to the raw ingredients and vacuum seal it, which speeds up the process.

Ingredients

150gShallot
2Fine sugar
Fresh coriander
350gIce cubes
Soy sauce
4Fine sea salt
fresh ginger (peeled)
300mlfresh orange juice
200gCelery stalks
1units.itemsGarlic clove
80gcoriander seed (ground)
Sesame oil

Preparation

  1. Put all ingredients, except the orange juice, ice cubes, soy sauce, and sesame oil, in a blender and blend until completely smooth.
  2. Chill for at least 1 hour.
  3. Return to the blender and add the orange juice and ice cubes.
  4. Blend until the ice cubes are dissolved.
  5. Strain and season the tiger's milk with a little soy sauce and sesame oil.